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Cacao and raspberry quinoa slice
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Low-cal gluten-free quinoa slice with raw cacao and raspberries for a nutritious treat.
Ingredients:
  • 225g (2 1/4 cups) quinoa flakes
  • 70g (1/2 cup) buckwheat flour
  • 45g (1/3 cup) almond meal
  • 50g raw cacao nibs
  • 20.00 ml black chia seeds
  • 185g (1/2 cup) rice malt syrup
  • 80ml (1/3 cup) coconut oil, melted
  • 100g (1/3 cup) apple sauce
  • 2 eggs, lightly whisked
  • 125g fresh raspberries or frozen raspberries, plus extra, to decorate
  • 45g no-added-sugar dark chocolate, melted (see notes)
  • Raw cacao nibs, extra, to decorate (optional)
Instructions:
  • Preheat the oven to 180C/160C fan. Grease and line a 16 x 26cm slice pan with overhanging baking paper.
  • Combine quinoa flakes, buckwheat flour, almond meal, cacao nibs, and chia seeds in a large bowl, then create a well in the center.
  • In a microwave-safe bowl, mix rice malt syrup and coconut oil. Microwave until smooth, approximately 30 seconds. Add apple sauce, eggs, vanilla extract, and the syrup mixture to the flour. Stir until combined. Gently fold in raspberries. Transfer to the prepared pan, smoothing the surface. Bake until browned and firm to touch, about 30 minutes. Let it cool completely in the pan before serving.
  • Cut the dessert into 15 pieces using a sharp knife, then generously drizzle melted chocolate over the top. Allow it to set before garnishing with extra raspberries and cacao nibs, if desired.

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